1 medium zucchini
1 1/2 cups cooked cooked chicken breast meat
1/2 green bell pepper
1/3 cup coarse bread crumbs
1 egg
1 cup chicken broth
1/3 cup vegetable broth
1/2 cup water
1 1/2 cups uncooked instant rice
1/2 cup brown sugar
1/2 cup chopped onion
1/4 teaspoon mild seasoning
1/4 teaspoon salt
1 teaspoon ketchup
salt and pepper to taste
Place zucchini, chicken, bell pepper, and bread crumbs in large bowl.
Place egg in small bowl. Cover; drain.
Place chicken breast meat in zucchini; pour over zucchini mixture.
Cover; refrigerate for at least 1 hour before serving.
Cook chicken and bell pepper in large skillet over medium heat; add brown sugar or Worcestershire sauce.
Stir chicken into rice mixture. Cover; stir lightly to coat.
Melt butter in large skillet; add 1 teaspoon chicken broth. Add zucchini mixture; stir to coat. Add water, chicken broth, vegetable broth, brown sugar, onion, mild seasoning, salt, ketchup, and salt and pepper. Reduce heat to low; cook and stir a few minutes to get moist.